Choosing brown rice is a great way to start making healthier choices. Chicken is a good way to make this meal even tastier. I consider this meal a great dinner or lunch option if one decides to watch over their weight.
- 4 Whole Chicken legs
- 200g brown rice – rinsed and soaked in water for at least an hour in advance
- 100-150g field mushrooms
- 1 onion
- 25ml sunflower oil
- 25g butter
- salt and pepper to taste
- salt, pepper and paprika for the chicken legs
- 25g sunflower oil for the chicken legs
Rinse the chicken legs and dry them out with kitchen roll. Arrange them in a baking pan and grease them with oil. Add salt, black pepper and paprika to taste. Place the legs with the skin down and bake in preheated oven for 15-20 minutes on 200C.
While the chicken is baking, put a pan on medium heat on the stove and add the oil, once heated add the onion cook until golden, then add the garlic and cook until soften. Add the butter and once it has melted, put in the mushrooms to the pan. Add the rice and cook for about 5-7 minutes.
Once your chicken legs are done, take them out of the pan and place them on a plate. Set the pan aside – we are going to use it to cook the rice inside.
Transfer the rice into the pan, add 1l water, arrange the chicken legs on top with skin up and bake in preheated oven on 200C for 40-50 minutes, or until the rice is done.
And there you have it!